Chicken with Coconut Jalapeno Sauce

This is one of those wonderful recipe gems that give you a great flavor-packed dish with just a handful of ingredients and minimal time and effort.  It's like a unicorn.  But better tasting.  The subtle coconut flavor in coconut milk can sometimes get overpowered by other ingredients, but with the coconut milk getting reduced, plus it being the main ingredient in a fairly simple sauce, you can really pick up the coconut flavor in the finished dish.  And being a coconut lover, that definitely makes me very happy!  And who doesn't love the classic flavor combo of coconut and lime?  Throw some jalapeno in there for a little kick and you have yourself one fantastic weeknight dinner.

Chicken with Coconut Jalapeno Sauce

Time to Prepare: 30 minutes
Number of Servings: 3-4

• 1 (13.5 oz) can coconut milk
• 2 jalapeno peppers, seeds and membranes removed, cut into fourths
• 2 Tbsp olive oil
• 3-4 chicken breasts
• salt and pepper to taste
• 1 Tbsp lime juice
• 1/2 tsp salt
• hot, cooked rice

In a small saucepan, bring coconut milk to a simmer.  Cook, stirring occasionally, until reduced to 1/2 cup (about 20 minutes).

While the coconut milk reduces, heat a large frying pan over medium-high heat.  Add the jalapenos and cook until slightly blackened on both sides.  Remove from pan and set aside.

In the same frying pan, heat the olive oil over medium-high heat.  Generously salt and pepper the chicken on both sides.  Place it in the pan and cook on both sides until cooked through.

While the chicken cooks, combine the reduced coconut milk, lime juice, and 1/2 tsp salt in a blender.  Add half the jalapeno pieces and blend until smooth.  Continue to add jalapeno pieces and blend, one at a time, tasting after each addition to make sure it's not too spicy.

Slice chicken and serve over rice, drizzled with sauce.

Produce used: Jalapeno, lime
Source: slightly adapted from Everyday Reading

Honey Lime Fruit Salad

The first time I made this for my husband, he thought it was so-so.  I'm not sure what changed, but since then he has changed his tune and he absolutely loves it.  I have tried a few other fruit salad recipes here and there and when I ask how he likes them he always says they're ok, but not as good as the honey lime fruit salad.  No other fruit salad can seem to stand up to this one!  And I have to say, I tend to agree with my husband.  I also keep coming back to this salad.  It is so bright and fresh--it just tastes happy to me!  It is very adaptable depending on what is in season.  In the winter, I often make it with just canned pineapple, canned mandarin oranges, and grapes.  I usually use canned pineapple, but I've also used fresh (as you can see in the pictures) and it is great either way.  In the summer/early fall, it is great to add in blueberries, peaches, or whatever else you can get your hands on. 

Honey Lime Fruit Salad

Time to Prepare: 10 minutes
Number of Servings: 4

• 1 (20 oz) can pineapple chunks, drained well
• 1 (11 oz or 15 oz) can mandarin oranges, drained well
• 2-3 kiwi, sliced into half moons
• 1 cup grapes, halved
• 1 cup strawberries, slivered
• 1 Tbsp lime zest
• 1 tsp poppy seeds
• 2 Tbsp honey

Combine the fruit in a medium serving bowl.  Add the lime zest and poppy seeds and toss gently.  Add the honey and and mix gently until evenly coated.  Serve immediately.

Produce Used: Pineapple, kiwi, grapes, strawberries, lime
Source: Mel's Kitchen Cafe

Jalapeno Popper Dip

This is one of my favorite appetizers of all time.  It's not really much to look at, but it is surprisingly delicious.  Once you taste it, you really won't be able to stop eating it.  It is really creamy, with a great bit of crunch from the topping.  The jalapeno lends great flavor without being too spicy (and we are pretty wimpy about spice).  Of course if you want it spicy, you can always add another jalapeno and/or leave in the seeds and membranes.  This dip is great served with crackers, pita chips, tortilla chips, and all sorts of veggies--my personal favorite is celery.  The best part, of course, is that is comes together really quickly and you can make it in advance, keep it in the fridge, and just pop it in the oven 30 minutes before you want to serve it.

Jalapeno Popper Dip

Time to Prepare: 35 minutes
Number of Servings: 4-6

• 8 oz cream cheese, softened
• 1/2 cup mayonnaise
• 2 oz chopped green chilies
• 1 jalapeno pepper, seeded and finely diced
• 1 cup shredded Monterey Jack cheese
• 1/2 cup bread crumbs
• 1/4 cup Parmesan cheese

Preheat oven to 375 degrees.  In a small mixing bowl, combine cream cheese, mayonnaise, chopped green chilies, jalapeno, and cheese.  Spread in a small baking dish (the one I use is about 4x6).

Combine bread crumbs and Parmesan cheese and sprinkle evenly over the cream cheese mixture.  Bake until topping is golden brown, about 30 minutes.  Serve warm with fresh veggies, chips, crackers, etc.

Produce Used: Jalapeno
Source: Everyday Reading

Pretzel Caramel Chocolate Chip Cookies

Nestle makes these new caramel-filled chocolate chips.  They are a bit pricey so they are a total splurge for us, but definitely worth it for these delectable, fully loaded cookies.  The soft cookie is balanced by a bit of chewiness from the caramel and a delightful crunch from the pretzels.  And of course there is the beautiful balance of sweet and salty between the pretzels and the chocolate chips.  The caramel-filled chips are one of those many lovely things that are difficult for us to find here in the city.  We picked them up last time we were in Utah, but I'm all out now and I'm definitely craving these cookies again.  Luckily my in-laws are coming to visit soon and they will usually pick up our list of Walmart things for us (they are awesome like that).  Those little morsels are definitely on the list this time and I can hardly wait to make these cookies again!

Pretzel Caramel Chocolate Chip Cookies

Time to Prepare: 20 minutes
Number of Servings: around 4 dozen

• 1 cup butter, softened
• 1/4 cup sugar
• 3/4 cup brown sugar
• 1 (3.4 oz) package instant vanilla pudding mix
• 2 eggs
• 1 tsp vanilla
• 2 1/4 cups flour
• 1/4 tsp salt
• 1 tsp baking soda
• 1 cup pretzel twists, broken into small pieces (about 1/2")
• 1 (9 oz) bag caramel-filled chocolate chips

Preheat oven to 350 degrees.  Lightly grease two cookie sheets and set aside.

Cream butter and sugars together until light and fluffy, 3-4 minutes.  Add pudding mix and beat well.  Add eggs and vanilla and beat.  Add flour, salt, and baking soda and mix until well combined.

Stir in pretzel pieces and chocolate chips.

Roll cookies into balls about 1" in diameter and place on prepared cookie sheets.  Bake for 8-10 minutes, until lightly browned and just set.

Source: slightly adapted from Chef in Training

Creamy Peas with Bacon

I have this random memory from my childhood of one of us somehow finding out that my dad doesn't like peas.  Now this was a big deal because my parents seem to like just about everything.  And even when confronted with it, my dad denied it and would still eat peas when my mom served them.  In truth, I still don't know if my dad really likes peas or not, but peas always make me think of him.  Peas aren't really my most favorite vegetable, either, but when served like this I do not turn them down.  Bacon makes everything better, right?  And bacon is totally healthy when served up with mushrooms and peas.  So go ahead and enjoy.

Creamy Peas with Bacon

Time to Prepare: 30 minutes
Number of Servings: 6

• 3 Tbsp butter
• 1 small onion, finely chopped
• 8 oz sliced mushrooms
• 1 (16 oz) package frozen peas, thawed
• 2 tsp granulated chicken bouillon
• 8 slices bacon, cooked and crumbled
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 cups sour cream

Preheat oven to 350 degrees.

Melt butter in a large saucepan over medium heat.  Add onion and mushrooms and stir to coat.  Stir in chicken bouillon, then add peas, bacon, salt, pepper, and sour cream.  Cook and stir for 2 minutes.

Pour into a 2 quart baking dish and bake for 20 minutes, until heated through.

Produce Used: Onion, mushroom, peas
Source: adapted from Chef in Training

Greek Grilled Chicken

This is a light, yet super flavorful grilled chicken, perfect for healthy eating.  You do want to watch the cooking time carefully--since we're using boneless, skinless chicken breast it can dry out so use a meat thermometer and remove it as soon as it reaches 160.  But as long as you do that, the marinade will help keep things tender and juicy.  I also like to boil the leftover marinade for several minutes, then toss it with some of the chicken that I've shredded up and use it in salads.  It is really delicious tossed with some crisp greens, feta cheese, red onion, and Greek dressing. 

Greek Grilled Chicken

Time to Prepare: 6 hours 20 minutes
Number of Servings: 6

• 6 boneless, skinless chicken breasts
• 1/2 cup olive oil
• 1/2 cup lemon juice
• 1 tsp lemon zest
• 1 tsp poultry seasoning
• 1 tsp oregano
• 1/4 tsp pepper
• 1/4 tsp thyme
• 1/8 tsp basil
• 1/4 tsp marjoram
• 1/4 tsp minced dried onion
• 1/4 tsp dried mint
• 1/4 tsp kosher salt
• 1/8 tsp garlic powder
• pinch of cinnamon
• pinch of nutmeg

If needed, pound the chicken breasts so they are an even thickness.  Make small cross-wise slits about 1/2" apart along the top of the chicken breasts (this helps the marinade penetrate more).  Only make them about 1/8" to 1/4" deep.  Place the chicken in a gallon Ziploc bag.

Whisk together olive oil, lemon juice, lemon zest, and all the seasonings.  Pour over the chicken.  Marinate in the fridge for at least 6 hours.

Heat grill to medium hot and grill chicken until it reaches 160 degrees (amount of time will vary depending on the thickness of your chicken).  Let rest for 5 minutes, then serve.

Produce Used: Lemon
Source: adapted from Kalyn's Kitchen

Lemon-Thyme Macaroni Salad

With the weather finally starting to warm up a bit, I am embracing it completely and starting in on the summer foods!  And I'm loving on this pasta salad.  It makes a great side dish, but you could throw some chicken in there to make it a bit more hearty and serve it as a main dish too.  It is creamy and tangy, with a great burst of freshness from the lemon and thyme.  It really just tastes like summer.

Lemon-Thyme Macaroni Salad

Time to Prepare: 40 minutes
Number of Servings: 6

• 10 oz elbow macaroni
• 4 oz bacon
• 3/4 cup mayonnaise
• 1/3 cup olive oil
• 1/4 cup fresh lemon juice
• 1 1/2 Tbsp lemon zest
• 1 Tbsp plus 2 tsp sugar
• 1 1/2 tsp salt
• 1/2 tsp coarse ground mustard
• 1/2 tsp Dijon mustard
• 2 tsp fresh thyme leaves, divided
• 1/2 tsp black pepper
• 1 cup frozen sweet peas, thawed

Cook the pasta according to the package directions.  Drain and cool.

Cook bacon until crisp.  Crumble and set aside.

In a food processor, combine mayo, olive oil, lemon juice, lemon zest, sugar, salt, mustards, 1 tsp thyme leaves, and black pepper.  Blend until smooth and creamy.

In a large bowl, toss the pasta, bacon, and peas together.  Stir in the dressing to coat.  Sprinkle with remaining 1 tsp thyme.  Serve immediately.

Produce Used: Lemon, thyme, peas
Source: slightly adapted from The Cozy Apron

Cinnamon Chip Bread

Have you seen these cinnamon chips in the store?  We haven't had much luck finding them here in the city, but when we escape to the land of Walmart, we can usually pick some up.  And let me tell you, I am a big fan.  They're a great addition to oatmeal cookies or on top of rice pudding (or to just eat plain....), but probably my favorite things I've done with them is bread.  You are not going to be sad if you make this delicious bread.  With a slightly sweet base and little bits of cinnamon flavor studded throughout, it makes a great bread to go with your breakfast, to toast up with a little butter, to make into French toast, or just snack on any time.  The aroma coming out of the oven while you bake this is simply mouth-watering.  You'll hardly be able to wait for it to cool enough to cut it.

Cinnamon Chip Bread

Time to Prepare: 2 hour 50 minutes
Number of Servings: 2 loaves

• 1 package active dry yeast
• 1/3 cup sugar
• 1 cup warm milk
• 1 cup warm water
• 1/3 cup vegetable oil
• 1 egg
• 1 1/2 tsp salt
• 4 1/2 to 5 1/2 cups flour
• 1 cup cinnamon chips
• melted butter

In the bowl of a stand mixer combine yeast, sugar, milk, and water and allow to sit for about 5 minutes, until bubbly and froth.  Add the oil, egg, and salt and stir to combine.  Stir in two cups of flour.  Add the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.  Knead for 5 minutes.

Lightly knead in the cinnamon chips and mix just until incorporated.  (If you want it to get the swirly effect like in the picture, knead a little bit more so the chips get slightly melty.)  Transfer the dough to a greased bowl and allow to rise until doubled in size.  Punch down dough and divide in half.  Form each half into a loaf and place into two greased loaf pans.  Allow to rise until doubled in size.  Bake at 350 degrees for 30-35 minutes.  Remove from pans, brush the tops with melted butter, and let cool on cooling racks.

Source: slightly adapted from Krafty In My Kitchen

Rosemary Garlic Butter Steak

I have been getting more in to using fresh herbs lately.  It's not the most cost-effective thing since I can't really grow a garden in my little apartment (we've been looking into indoor herb gardens, but we don't get a ton of natural light and we haven't really found the right one yet), but buying them from the grocery store here and there has livened up our dinners a bit.  If you have an herb garden at home, consider yourself lucky and definitely plant some rosemary if you haven't already!  Speaking of which, this steak is a real winner.  The fresh rosemary really gives it incredible flavor, and it is the most tender steak I have ever cooked.


Rosemary Garlic Butter Steak

Time to Prepare: 20 minutes
Number of Servings: 4

• 3 cloves garlic
• 2 Tbsp fresh rosemary leaves
• 1 tsp kosher salt
• 4 steaks, 1" to 1 1/2" thick
• 3 Tbsp butter
• 1 Tbsp olive oil
• freshly ground pepper
• 3-6 Tbsp red wine

Mince garlic and rosemary together.  Add  kosher salt and continue mincing to form a sort of paste.  Rub this over both sides of the steaks.

Heat a large skillet over medium-high heat and melt butter.  Add oil and swirl to mix.  Add steaks and season with pepper to taste.  Cook 1-2 minutes, then turn over and cook 2-3 minutes more.  Add about 3 Tbsp of the wine (it will steam a LOT--don't worry, that's normal).  Continue cooking for a few more minutes, until you reach your desired level of doneness.  Remove from pan and let rest for 5 minutes.

If desired: while the steak rests, add remaining wine to the pan and reduce to form a sauce.

Slice the steak and serve drizzled with the sauce (if you made it).

Produce Used: Garlic, rosemary
Source: Much Taste

Coconut Cream Pie

Is it just me or are most coconut cream pies just not that coconut-y?  I feel like they are usually just a vanilla pudding with some coconut mixed in.  Meh.  That is seriously insufficient coconut flavoring.  But not to worry, this pie remedies all that.  Coconut milk plus coconut extract in the filling, and even a little kick of coconut flavor in the whipped cream.  Now THIS is a real coconut cream pie.  All you coconut lovers out there rejoice.  I know I did!  I made this delicious beauty for Thanksgiving (along with, literally, 8 other pies) and when "pie day" came around in March and I was only making one pie, I knew this was the one to choose.  Also, did I mention you make the custard in the microwave??  So fast and easy, no slaving over the stove...it is joyous.

Coconut Cream Pie

Time to Prepare: 2 hours 20 minutes (with pie crust already prepared)
Number of Servings: 12

• 1 (13.5 oz) coconut milk
• 1 1/2 cups half and half
• 2 eggs plus 1 egg yolk, beaten
• 3/4 cup sugar
• 1/2 cup cornstarch
• 1/4 tsp salt
• 2 cups sweetened flaked coconut, divided
• 1 tsp coconut extract
• 1 pie crust, cooked and cooled (use your favorite recipe or keep things simple and buy it premade)
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp coconut extract

Combine coconut milk, half and half, eggs, egg yolk, sugar, cornstarch, and salt in a large microwave-safe bowl and whisk well.  Microwave on high for one minute, then stir.  Continue microwaving in one minute intervals, whisking in between, until a thick custard has developed (about 7 minutes).  Stir in 1 1/2 cups of the flaked coconut, as well as 1 tsp coconut extract.

Pour custard into cooled pie shell.  Refrigerate for 2 hours, until completely cooled.

Spread remaining 1/2 cup coconut in a medium skillet and toast over low heat, keeping an eye on it and tossing it regularly so it doesn't burn.

Whip heavy cream until soft peaks form.  Add powdered sugar and 1 tsp coconut extract and whip until stiff peaks form.

Spread whipped cream on top of custard and sprinkle with toasted coconut.

Produce Used: Coconut
Source: slightly adapted from Mom on Timeout

Glazed Poppyseed Bread

This delectable poppy seed bread is seriously drool-worthy.  My mouth is literally watering just looking at the picture.  The bread itself is pretty tasty, but once you add the slightly tangy, mildly crunchy glaze on top, it becomes practically irresistible.  And honestly, I kind of love that my loaf pans make the edges cook up a little too fast so that I get those corners where the glaze pools.  "Oh, children, you don't want the end piece?  Don't worry, I will sacrifice and eat it for you."  I'm such a selfless mother. 

Glazed Poppyseed Bread

Time to Prepare: 1 hour 20 minutes
Number of Servings: 2 loaves

• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups sugar
• 3 cups flour
• 1 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 1/2 cups milk
• 1 1/2 tsp almond extract
• 1 1/2 tsp butter flavoring (or 1 Tbsp melted butter)
• 1 1/2 tsp vanilla extract
• 3 Tbsp poppy seeds
• 1/4 cup orange juice
• 3/4 cup sugar (yes, granulated)
• 3/4 tsp almond extract
• 3/4 tsp butter flavoring (or 1/2 Tbsp melted butter)
• 3/4 tsp vanilla extract

Preheat oven to 350 degrees.  Grease and flour two loaf pans and set aside. 

In a large bowl, whisk together the eggs and oil.  In a medium bowl, whisk together the 2 1/4 cups sugar, flour, salt, and baking powder.

Add 1/3 of the dry ingredients to the egg mixture and whisk to combine.   Add about 1/2 the milk and stir.  Whisk in another 1/3 of the dry ingredients, followed by the last half of the milk.  Add the last 1/3 of the dry ingredients and mix well.  Stir in the 1 1/2 tsp almond extract, 1 1/2 tsp butter flavoring, 1 1/2 tsp vanilla, and poppy seeds.

Pour the batter into the prepared pans (should be about 2/3 to 3/4 full).   Bake at 350 degrees for about 50-60 minutes.  Bread is done when a toothpick inserted in the middle comes out with moist crumbs.

While the bread is baking, whisk together the orange juice, 3/4 cup sugar, 3/4 tsp almond extract, 3/4 tsp butter flavoring, and 3/4 tsp vanilla in a small bowl. 

Once the bread is done, let it sit in the pan for 5 minutes.  Run a knife around the edge of the pan and carefully remove to a wire rack set over paper towels.  While bread is still warm, brush it liberally with the glaze, making sure to use all of the glaze.

Produce Used: Orange
Source: very slightly adapted from Mel's Kitchen Cafe

Sauteed Cinnamon Apples

Anybody that knows me can tell you I am absolutely NOT a morning person.  This of course means that I rarely make breakfast.  We do a lot of yogurt, instant oatmeal, etc.  You know, things that don't require brain power or energy.  I always have great intentions of getting up and making a nice breakfast, but intentions at night are not the same as reality in the morning!  Of course, I love breakfast foods so we just have breakfast for dinner instead.  Cuz why not, right?  These sauteed apples are a great side to go along with breakfast foods and are a nice way to change things up.  They'd also go well as a side for pork chops or chicken.  They are soft but slightly crisp, and sweet with a little bit of citrus-y zing.  And of course my two year old had four servings--he could not get enough.

Sauteed Cinnamon Apples

Time to Prepare: 15 minutes
Number of Servings: 4-6

• 4 Tbsp butter
• 4 large apples, peeled and cut into 1/4" thick slices
• 2 tsp lime juice
• 1/4 cup orange juice
• 1/4 cup cold water
• 3 tsp cornstarch
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• pinch of nutmeg or allspice

In a large skillet, melt butter over medium heat.  Stir in lime juice and orange juice.  Add apples and stir to coat.  Saute for 5 to 7 minutes, stirring constantly, until apples are almost tender.

Dissolve cornstarch in cold water and slowly stir in to apple mixture.  Stir in brown sugar, cinnamon, and nutmeg.  Bring to a boil and cook, stirring constantly, for 2 minutes.  Serve warm.

Produce Used: Apples, lime, orange
Source: slightly adapted from Chef in Training

Cheddar Cornmeal Biscuits

Who doesn't love a nice, easy drop biscuit?  They are so fast and so tasty!  I have a regular drop biscuit recipe I use, but I discovered this one recently and have loved a little change of pace.  These tasty biscuits have just a hint of sweetness and the subtle flavor of the cornmeal is surprisingly delicious.  But the best part is the slightly crisp outside and the warm, soft inside.  They just cook up so perfectly!  Now I have myself seriously considering adding these to tonight's menu...

Cheddar Cornmeal Biscuits

Time to Prepare: 20 minutes
Number of Servings: 12

• 1 cup flour
• 1/2 cup wheat flour
• 1/2 cup cornmeal
• 3 tsp baking powder
• 2 tsp sugar
• 1/2 tsp salt
• 1/2 cup butter
• 1 cup milk
• 3/4 cup shredded cheddar cheese, divided

Preheat oven to 450 degrees.

In a medium bowl, combine flours, cornmeal, baking powder, sugar, and salt.  Cut in butter until mixture in crumbly.  Stir in  milk and 1/2 cup cheese just until moistened.

Drop by about 1/3 cupfuls onto an ungreased baking sheet (I just try to divide the dough evenly into 12 biscuits).  Sprinkle the tops with the remaining 1/4 cup cheese. 

Bake for about 12 minutes, until light golden brown.  Serve warm.

Source: slightly adapted from Our Best Bites